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The weave construction changes the characteristics of the belt, allowing them to be tailored for effective extraction and optimum belt life.The amount of surface area contact that the belt has with the dough is a key factor in the strength of the extraction pull.
Also known as 'Herringbone' due to the distinctive pattern made in the belt, a twill weave has more surface contact with the dough so that it can generate stronger extraction from the mould.
The most commonly used weave type, a plain weave gives a consistent performance making it universally suitable for many common applications.
The design of a broken twill pattern allows for air pockets to form, reducing the contact area with the dough and enabling an easier release from the belt to the next part of the process line.
Our belts are made predominantly from natural fibres, using a high proportion of cotton which has been the traditional weaving yarn for braybands and is proven to be effective in extracting biscuit dough from the moulding roller. Cotton, as a natural fibre, has an innate high absorption level which is unmatched by man-made fibres. It is this ability of the belt to absorb which allows the dough to adhere.
More recently we have continued to enhance technical performance by developing belts where natural cotton/flax is combined and blended with modern man-made fibres to increase their operational life and effectiveness with different dough mixtures.
Whilst less durable, cotton fibres have a naturally high absorbency level which still out-performs man-made fibres for coping with moist, oily, high fat/grease content dough mixtures.
The combination of cotton with nylon adds extra strength, further improving the run life. This improved durability can sometimes be a trade-off against the ability to effectively cope with high fat/sugar dough recipes.
Polycotton yarn mixes give good abrasion resistance, offering improved belt life, usually doubling the run life compared to a 100% cotton belt.
|Belt Type:||Arville Brayband® Truly Endless Woven|
|Application||Rotary moulder belt, rotary cutter belt, general purpose bakery|
|Product Code:||Please contact our sales team for product codes|
|Weave Pattern:||Plain, twill or broken twill|
|Contact Side:||Woven, uncoated|
|Non-Contact side (reverse):||PU impregnated for wear strength and dimensional stability|
|Min./Max. Belt Width:||150mm/1,680mm|
|Min./Max. Belt Length:||1,500mm /13,000mm|
|Woven Construction:||Truly Endless - No joint/splice|
|Edging:||Woven selvedge (standard), optional PET reinforcement if required|
|Knife Edge Diameter:||3-5mm|
|Thickness:||1.8mm - 2.7mm (nominal)|
|Direct Food Contact Approval:||EN 1935/2004|
Technical Data sheets available on request, please contact our sales team for product codes
We are happy to offer advice on the most suitable belt type for your application, or to produce bespoke belts outside of the standard product range - please just ask.